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Lemon Lamb   HT  MC Egyptian  90mins plus marinating

Serves 4      Hot Lamb Spices Nuts Fruit   Main Course   Gluten Wheat Dairy Free Eggless    Egypt North Africa Nth African

225g/8oz Onion, finely chopped
6 Garlic Cloves, crushed
50g/2oz Chopped Almonds
The grated rind and juice of 1  Lemon
2 tbsp Vegetable Oil
1 teasp Ground Coriander
Salt and Pepper
450g/1lb Lamb, cut into 2.5cm/1-inch cubes
To garnish
Lemon Slices
Whole almonds


1. Place the onion, garlic, almonds, lemon rind and juice, oil, coriander, salt and pepper in a food processor, and process until smooth.

2. Transfer the mixture to a shallow dish, add the lamb, turn to coat well then cover with clingfilm and refrigerate for 1 hour.

3. At the end of the marinating time, heat a heavy non-stick pan, add the lamb mixture including the marinade and cook for about 5 minutes until all the liquid has evaporated and the oil starts to separate.

4. Add enough water to just cover the lamb, bring to simmering point then cover and simmer for about 60 minutes until lamb is tender.

5. Place some lemon slices on to of the meat, re-cover and immediately remove the pan from the heat. Leave to stand for a few minutes before serving hot over rice.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Egyptian Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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